by Cavasecca | Feb 9, 2022 | News
That they are somewhat strange, right? But in their defense, we’d say that you should definitely break bread with them. Only metaphorically, though. You wouldn’t actually break bread with them because the only way to taste olive oil (like wine) is by...
by Cavasecca | Nov 10, 2021 | News
Let’s discover when tradition inevitably must make way for innovation. After being extracted from olives, extra virgin olive oil appears veiled and opalescent. That’s because water and solid fragments are suspended in the oil in variable quantities...
by Cavasecca | Apr 15, 2021 | News
Extra virgin olive oil has three sworn enemies, but with our help, he can defeat them all. You read that right. Not one, not two but no less than three enemies… Like in a Sergio Leone movie! Here are the protagonists of this Spaghetti Western: Oxygen Invisible,...
by Cavasecca | Mar 4, 2021 | News
Extra virgin olive oil, virgin olive oil and regular olive oil. What’s the difference? Together with Spain, Tunisia and Greece, Italy is among the world’s first olive oil producers. Nonetheless, there is often a lack of knowledge about this topic. We need to...
by Cavasecca | Jan 22, 2021 | News
Those who are not familiar with EVOO culture usually tend to prefer light, milder flavored olive oil, just like those who taste wine for the first time. This is not a crime because a taste for great oil, just like great wine, is acquired over time: it’s education and...
by Cavasecca | May 20, 2020 | News
Have you ever wondered what makes the extra virgin olive oil green? Carotenes and Chlorophylls, that’s the answer! Carotenes bring the color red/orange, while the chlorophyll of type A is green/blue and the chlorophyll of type B is green/yellow. The color of the...
